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Scallop Seviche

By The Canadian Living Test Kitchen

Tested till perfect

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Scallop Seviche

This recipe makes 8 servings

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Nutritional Info
Per serving: about -
cal 44
pro 5 g
total fat 2 g
sat. fat 0
carb 2 g
fibre 0
chol 9 mg
sodium 191 mg
% RDI: -
calcium 1
iron 1
vit A 3
vit C 17
folate 2

More great recipes from this menu:

Serve this refreshing hors d'oeuvre in individual serving dishes. Very small appetizer bowls or porcelain Chinese soup spoons are ideal. Use a large pot for blanching scallops to ensure that the water remains at the boiling point and the scallops get cooked through in the shortest amount of time.

Ingredients

  • 8 oz bay scallops or sea scallops, (cut_in 1/2-inch/1 cm cubes)
  • 1 tbsp extra-virgin olive oil
  • 1/4 cup lime juice
  • 1/2 tsp salt
  • 1/4 tsp hot pepper flakes
  • 1/2 cup diced seeded cucumber
  • 2 tbsp finely diced sweet yellow pepper
  • 2 tbsp finely diced red pepper
  • 2 tbsp chopped fresh mint or coriander

Preparation

In large saucepan of boiling water, cook scallops just until firm, about 1 minute; drain. Transfer to bowl and toss with oil; let cool. Drain. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Stir in juice, salt and pepper flakes. Cover and refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 3 hours.)

Mix in cucumber, red and yellow peppers, and mint. To serve, divide among small bowls or Chinese soup spoons.

Source : CanadianLiving Magazine: January 2003

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